Chicken and Spinach Noodles

• 1 12 cups carrots, thinly sliced
• 2 cups chicken stock or 2 cups broth
• 1 12 cups low-fat small-curd cottage cheese
• 2 tablespoons lemon juice
• 1 chicken, cooked,boned,and cut into pieces
• 12 lb spinach noodles, cooked and drained
• 14 teaspoon pepper

1. In a dutch oven, bring carrots and chicken stock to a boil over high heat.
2. Reduce heat and simmer until carrots are tender, about 5 minutes.
3. Remove carrots from stock.
4. In a blender, combine cottage cheese and lemon juice and blend until smooth, about 1 minute.
5. Add warm stock to the cottage mixture.
6. Blend 1 more minute.
7. Combine cheese mixture and carrots, stir in chicken and cooked noodles; sprinkle with pepper.
8. Simmer, uncovered, about 20 minutes.
9. (KEEP TEMPERATURE LOW, so sauce does not seperate).

carrots, chicken, lowfat smallcurd, lemon juice, chicken, noodles, pepper

Taken from www.food.com/recipe/chicken-and-spinach-noodles-58050 (may not work)